Blueberry Crumble Muffins
- YIELDS
- 15
- SERVING SIZE
- 1 muffin
- COOK TIME
- 15 Min
One bite into this crumbly blueberry muffin and you'll never want another blueberry muffin recipe again! Our homemade, low-fat, and diabetic-friendly Blueberry Crumble Muffins are great in the morning with a glass of skim milk or as an after-dinner dessert.
What You'll Need
- 1 1/2 cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoon light margarine
- 3/4 cup granulated sugar
- 1/2 cup egg substitute
- 1 teaspoon vanilla extract
- 3/4 cup fat-free Greek yogurt
- 3/4 cup blueberries (fresh or frozen)
- 1 tablespoon light brown sugar
- 2 tablespoon finely chopped pecans
- 1/4 teaspoon cinnamon
What to Do
- Preheat oven to 375 degrees F. Coat 15 muffin cups with cooking spray.
- In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.
- In a large bowl with an electric mixer on medium speed, beat margarine and granulated sugar until light and fluffy. Add egg substitute and vanilla. Mix in flour mixture until just combined. Mix in Greek yogurt, then gently fold in blueberries.
- In a small bowl, combine brown sugar, pecans, and cinnamon to make the topping; set aside.
- Spoon batter into muffin cups until 3/4 full, then evenly sprinkle topping over muffins.
- Bake 15 to 20 minutes, or until a toothpick inserted in center of a muffin comes out clean. Let cool 10 minutes, then remove to a wire rack to cool completely.